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Crossroads cookbook cover

Rosemary-Fried Almonds


Excerpted from CROSSROADS by Tal Ronnen with Scot Jones (Artisan Books). Copyright © 2015.

Popular in Spain, Marcona almonds are softer and sweeter than regular almonds and have a more rounded shape. Their rich, buttery flavor is due to the high oil and moisture content. Store the fried almonds in a sealed container at room temperature for up to 3 days or in the freezer for up to 3 months.


  • 1 cup expeller-pressed canola oil
  • 1 large fresh rosemary sprig, leaves stripped from the stem and coarsely chopped (about 2 tablespoons)
  • 2 cups whole Marcona almonds
  • 1 teaspoon kosher salt


Put a cast-iron or other heavy skillet over medium-high heat. Pour in the oil, add the rosemary, and stir to infuse the flavor into the oil. Heat the oil to around 300°F. (You don’t need a thermometer for this: Drop an almond into the oil. When it sinks a bit, then floats right back to the top and starts sizzling, the oil is hot enough.) Once the oil is ready to go, add half of the almonds and cook, stirring constantly, until they are fragrant and toasted, 10 to 20 seconds. Using a slotted spoon, remove the almonds from the oil and drain on paper towels. Sprinkle them with the salt while they are hot. Repeat with the remaining almonds. Use to top the marinated olives or serve as a snack.